by Mary Eccher - page 1 of 7
Jewish cooking traditions, stretching back close to 2,000 years, are based on a set of dietary laws established in Biblical times. These laws are the foundation on which all Jewish cooking is built, irrespective of the country in which the cook is living. Jewish cooking is, therefore, not like any single national cooking style.
At certain periods in Jewish history, particularly at the times of the ghettos in Europe from the Middle Ages onwards, the majority of Jews lived as the underprivileged poor. Poverty fostered ingenuity --- the talent of making a little food go a long way. This is why there is such a wide range of delicious dishes in the Jewish cooking tradition, cleverly devised delicacies served especially for festivals and celebrations.
On the Jewish Sabbath (Saturday) no cooking or other work is done by observant Jews, this day being a true day of rest. From this came one of the most famous Jewish dishes --- Cholent. This complete meal-in-a-pot is a long-cooking casserole which commences in a slow oven before the eve of Sabbath (dusk on Friday night) and which is just ready for lunch on Saturday. The main ingredients of Cholent vary but usually include a little meat, potatoes, a vegetable and a fruit, such as prunes.
Chicken soup is a central foodstuff of a traditional Jewish kitchen. It is a "golden soup" and in the opinion of many Jewish mothers, the panacea for all the physical ailments of mankind. When this miracle of medicine is not served with noodles, its accompaniment may be knaidlach or matzo balls.
Centuries ago in eastern Europe, gefilte fish was, as the name implies, a stuffed fish. The meat was meticulously removed from a whole fish, then chopped and seasoned, and stuffed back inside the skin to be cooked. In todays households, ovals of seasoned fish mixture are poached, garnished with carrots and perhaps chopped fish jelly, and complemented by beef horse-raddish sauce.
Foods With A Heritage
Jewish cooking traditions are based
on dietary laws established nearly
2000 years ago
APRIL 1986
Photo by Mary Eccher
Potato Latkes, usually served with applesause, are pancakes made from a batter of grated potatoes and matzo meal. These are especially enjoyed during Hannukah, the Jewish Feast of Lights, when families join in a spirit of peace and goodwill to commemorate their ancestors' struggle for religious freedom.
Sometimes called the Feast of Esther, Purim celebrates the downfall of Haman --- who planned a massacre of the Jewish population of Persia --- througth the efforts of the King's favorite Queen, Esther, and her uncle Mordecai. There is no particular special menu for a Purim meal but the traditional cake is Haman Taschen. This small cake is made in a triangle or three-cornered shape. There are two versions of the origin of the shape --- one that Haman wore a three-cornered hat; the other that his ears were long and pointed. Traditional fillings for Haman Taschen include cream cheese, prune or poppy seed.
Stewed fruit salad is a favorite follow-up to any Jewish meal and may be concocted from prunes, apricots, bananas, apples, figs, raisins --- whatever taste combinsation pleases the palate.
You don't have to be Jewish to enjoy the above delicacies (both for real and in miniature) and remember, only the surface of this fascinating cooking tradition has been scratched. It is for you to explore further!
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